shakshuka

Shakshuka is a dish of eggs poached in a tomato-based sauce cooked with peppers, onions, and garlic. Common spices include cumin, paprika, and chili, with olive oil as the cooking fat. The dish is typically finished with fresh herbs and served hot. The name shakshuka comes from Arabic and is often interpreted as "a mixture" or "shaken."

Shakshuka has its roots in North Africa, particularly Tunisian and Libyan cuisines, and spread across the Maghreb and Middle East. From there it entered Israeli cuisine, where it became a staple of breakfasts and weekend meals and is widely found in homes and cafés.

Preparation varies, but a typical method involves sautéing onions, peppers, and garlic in olive oil, adding tomatoes and spices and simmering to a sauce, then gently sliding eggs into the sauce and cooking until the whites set and the yolks remain runny. It is commonly served in the cooking pan with bread or pita for dipping. Variations include green shakshuka with leafy greens such as spinach or herbs, and versions with feta cheese, harissa, or other additions.